Grilled Eggplant Rolls
These Grilled Eggplant Rolls are the perfect light snack or elegant appetizer for anyone looking to enjoy fresh, Mediterranean-inspired flavors while staying firmly in ketosis.
- 1 medium eggplant
- 4 ounce fresh mozzarella cheese
- 1 large fresh tomatoes
- 2 tablespoon fresh basil
- 1/4 cup olive oil
- Cut the ends off the eggplant, then cut into thin slices. Discard the smaller pieces that are mostly covered in skin. You'll want to end up with about 8 slices.
- Slice the tomato and mozzarella thinly as well. Julienne the basil leaves.
- Heat up a griddle or grill pan. Brush the eggplant slices with olive oil, then grill for a few minutes on each side.
- When the eggplant softens and you are almost done cooking the second side, add some mozzarella and tomato slices on top.
- Sprinkle on some basil, drizzle on a little olive oil, and season with salt and pepper.
- Roll up the eggplant and secure with a toothpick.
One of the best things about this recipe is how easily you can customize the fillings based on what you have in your kitchen or your specific flavor preferences. While fresh mozzarella is the star here for its mild, milky flavor, you can easily swap it out for tangy feta or even a dollop of creamy goat cheese for a sharper bite. If you find yourself without fresh basil, a drizzle of store-bought or homemade pesto will provide that same herbaceous punch. For those who want to add an extra layer of savory protein, tucking a thin slice of salty prosciutto or hard salami into the roll before securing it with a toothpick adds a wonderful depth that pairs perfectly with the grilled vegetables.
These rolls are best enjoyed fresh off the grill when the cheese is at its stretchiest, but they also make for a fantastic make-ahead option for your weekly meal prep. If you have leftovers, simply store them in an airtight container in the refrigerator for up to three days. To bring them back to life, we recommend using an air fryer or a toaster oven set to 350°F for about four to five minutes; this helps maintain the structure of the eggplant and re-melts the cheese without making the dish soggy like a microwave might. While we do not recommend freezing these due to the high water content of the fresh tomatoes and eggplant, they are so quick to assemble that you can easily whip up a fresh batch whenever the craving for a savory, low-carb snack strikes.
The Preparation
- 4 ounces fresh mozzarella cheese
- 2 tablespoons fresh basil
The Execution
1. Cut the ends off the eggplant, then cut into thin slices. Discard the smaller pieces that are mostly covered in skin. You’ll want to end up with about 8 slices.
2. Slice the tomato and mozzarella thinly as well. Julienne the basil leaves.
3. Heat up a griddle or grill pan. Brush the eggplant slices with olive oil, then grill for a few minutes on each side.
4. When the eggplant softens and you are almost done cooking the second side, add some mozzarella and tomato slices on top.
5. Sprinkle on some basil, drizzle on a little olive oil, and season with salt and pepper.
6. Roll up the eggplant and secure with a toothpick.
This makes a total of 8 servings of Grilled Eggplant Rolls. Each serving comes out to be 124 calories, 10.1g fats, 3g net carbs, and 4.1g protein.
Grilled Eggplant Rolls
124 calories, 10.1g fats, 3g net carbs, and 4.1g protein.
